If you like Indian, have you tried Manjula's Kitchen?Following her instruction was my first adventure in Indian cooking - everything turned out yummy.She is a Jain, so everything is vegetarian and she uses no onion or garlic - substitutes asofoetida (hing) and you'd never know the difference. If you've never used hing, watch out! The stuff smells like old socks (seriously!) in the jar, but as soon as it hits the hot oil - voila, essence of onions + garlic.

Yup, after watching her video on making naan, I ended up getting a baking stone, and have been learning to bake also. I had actually been looking for her site, her chole recipe is the one I use and couldn't find it.

I have a book that uses asofoetida in almost every dish, I had no idea what it was.

Especially if going the vegetrian route, I try a bit of bakers chocolate or mole sauce combined with red chile and garlic....I also like to either add a few veggies, or just chop up a bunch of salad or greens on top for a garnish. If in a pinch just use canned hominy.

This is a good basic recipe you can do alot with.

May the eyes of living beings be gladdened by skies made splendid by clouds that lightnings garland, while on earth below, the peacocks dance with joy as showers of rain, falling gently, approach.

Ahha - another Manjula addict - me too. I can cook basic curry as mild, medium, hot or HOT-HOT-HOTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT, the latter preferred by self! and chapati, but not a lot else til i started watching her vids!

This is one of the easier rasayana teasas it only takes 6 hours to make.

It is also delicious and uniquely is served invery small Turkish coffee cups

You require one tea lightand a NEW ceramic oil burner

This is important if you do not follow that advice you might kill yourselfor at best make yourself very ill - The Ceramic burner must be NEWand have a large pot

Essential oils are mostly NOT for internal consumption andcan be very toxic if taken internally

Keep the candles in the fridge (in a plastic bag so the wick does not absorb moisture)they burn twice as slowly - trim the wick to 1/4” is also a good tactic

- otherwise your tea will be ready too soon

The Ingredients In the pot you place:

pinch of nutmegcinnamonclovecardamonpeppersugarcitrus rindteawater

Once the tea part is cooked add it to an equal amount of hot milkI leave out the sugar and add it at this point

It can now be aerated a whisking is possible

the traditional method is pouring fromone container to another at high speed(practice with a cup of tea and two cups)the important thing is the height of pouring(start close and increase the distance)

This tea was taught to me by Manjushri, it contains water, fragrance, healing, patience etc. and is most acceptable with the metta pulse, which is available now: Prepare and place the tea offering as a representation of the Buddha. Offer prostrations and practice. Holding the hands in the pema prayer mudra at the heart chakra, intensely and single mindedly, visualise Amrita/nectar/Buddha blessing enter the tea.